European Cuisine Vol 29

Hello ladies and gents today we are going to the country who depends most on the Internet i hope you enjoy.

ESTONIA

Traditional Estonian cuisine has substantially been based on meat and potatoes, and on fish in coastal and lakeside areas, but now bears influence from many other cuisines, including a variety of international foods and dishes, with a number of contributions from the traditions of nearby countries. Scandinavian, German, Russian Latvian, Lithuanian and other influences have played their part. The most typical foods in Estonia have been rye bread, pork, potatoes and dairy products. Estonian eating habits have historically been closely linked to the seasons. In terms of staples, Estonia belongs firmly to the beer, vodka, rye bread and pork "belt" of Europe.

Leivasupp

Description 
Estonian black bread soup with fruit. Serving will be enough for 6 people.


Ingredients 
½ cup raisins
¼ cup plum brandy
½ cup sugar (or according to taste)
5 cups water
6 slices black sourdough bread (crusts removed, toasted)
2 small tart apples ( peeled, halved, and sliced)
½ cup fresh cranberries
¾ cup pitted dried prunes
½ cup cranberry juice
1 piece (inch) cinnamon stick
1 lemon juice
3 cloves
whipped cream for garnish

Directions 

1. Soak the raisins in the calvados for 20 to 30 minutes.
2. In a soup pot, put the water and ½ cup sugar to a boil over high heat.
3. Add the bread, and then reduce the heat to low and simmer until the bread just begins to dissolve.
4. Remove the bread with a slotted spoon and push it through a fine sieve.
5. You can also process it in a food processor, but for no more than two pulses.
6. The bread should not be pureed.
7. Stir the bread back into the pot.
8. Add the raisins with their soaking liquid, apples, prunes, cranberries, cranberry juice, cinnamon stick, lemon zest, and cloves.
9. Bring to a boil, and then reduce the heat and simmer, covered, until the fruits are tender.
10. Remove from the heat.
11. Taste the soup and add more sugar, if desired.
12. Cool, then refrigerate for at least 1 hour.
13. Remove the cinnamon stick and cloves before eating.
14. Serve the soup into serving bowls, with whipped cream.